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Go with the bigger one. I bought the smaller one and found the space very limited. I ended up buying a very large Whirlpool model for about $400, which is awesome. My small chest freezer serves as a ferm chamber now.

Back to your original question about large grain bills, I would definitely look at the water/grain ratio for mashing. I generally have to reduce to below 1.5 qts/lb in order to have what I think is a decent sparge volume. The risk when you keep it at, say, 1.75 to 2 qts/lb is that most of the...

What did the report say? What did you change? Changing to reverse osmosis water caused a big improvement for me because of the high alkalinity of my water.

Used to stir them back in. Lately, I've been using a hop bag. Makes for a cleaner kettle and wort transfer, and the hops stay in the wort until I remove the bag.

What does Bru'n Water say your mash pH will be?

1. Fermentation will generate some heat - I think up to about 10F. For a Hefe, this will not be a complete disaster, but keeping it in a bucket of water will at least keep the temp a little more stable 2. Beersmith is good. Brewer's Friend web site is good also. I would log every observation...

Needs a finer crush, IMO. I do all grain (not BIAB), and have had some lower efficiency mashes with crushes like that. I think the BIAB folks would crush way finer than me, so I would definitely tighten the gap. When I started crushing my own, it took a few mashes to get the right gap. Best...

Checking the SG with a hydrometer will tell you if it's still fermenting. It may still be fermenting - I've had lagers take much longer than I thought to reach the required SG for the rest.

Unless it has something growing on top, bottle it.

I would use a third of the crystal and, if you insist on a decoction, go easy on yourself and do a Hochkurz instead of a triple.

No imagination should be needed for the age of the yeast. There is a date on the tube.

Doesn't make sense that you saw signs of fermentation but SG has not changed. Are you testing with a hydrometer? Did you adjust the reading for temperature? Assuming that your fermentation has stalled, in your position, I would probably raise the temp to about 55 and see if there is activity...

In my experience, yes.

It's a notoriously slow starter, but a monster once it gets going.

+ 5 gals Oatmeal Stout = 12,449.5

http://yeastcalculator.com

If you have RO available, use it. My first all grain beers were very disappointing until I got the water situation resolved. People say it's the last thing you should look into. I would say it should be the first. If you do use RO, add 5g of Calcium Chloride to the mash water.

I use 1oz of zest only in witbiers. I'm adding 0.5oz of coriander, so more orange may work. I've never had head retention issues though - quite the opposite.

Right at the end of the boil. 5 minutes or flameout, IMO

10 minutes works for me.